Chef Tony Maws has been named Boston’s best chef by Boston Magazine and one of America’s top new chef’s by Food & Wine Magazine, but even with all the recognition he’s still more focused on his neighborhood, or food neighborhood.

He shops at farmers markets and visits local farms to create a constantly changing menu based on what’s available.

In this video, we visit his kitchen (and freezer) at the Craigie Street Bistrot where he shows us his local finds and shares his secrets for not wasting any part of vegetable or animal.